2 large eggplant, peeled and cut into 1-in. dice
sea salt
2 Tbsp. olive oil
3 c. onion, medium dice
1/2 tsp. freshly ground black pepper
5 cloves garlic, pureed
3 Tbsp. tomato paste
3 c. fresh plum tomatoes, diced (approx. 6 tomatoes)
3 c. plum tomatoes in can, coarsely chopped with juice
2 c. red bell pepper, seeded and cut into 1-in. dice
1 c. yellow bell pepper, seeded and cut into 1-in. dice
3 c. green zucchini, diced
2 c. yellow zucchini, diced
3 Tbsp. dried thyme
3 Tbsp. fresh basil, chopped